This one-pot creamy tomato rice soup is cozy, hearty and packed with bold Italian flavor. It is made with simple pantry ingredients that cooks entirely in one pot, creating a thick and comforting soup with tender rice in every bite. My husband described this as pizza soup, especially when served with vegan parm and crispy bread - it really does give major pizza vibes!
I've noticed I have quite a few tomato-based soups on the blog now, probably because I am obsessed with a good tomato broth! From my garlicky roasted tomato soup to my vegan Moroccan harira soup, there are so many ways to enjoy the bright and comforting flavor of tomatoes.
This tomato rice soup is different from my other recipes because the base is made with marinara sauce instead of diced or fresh tomatoes. Using marinara creates a deeply flavorful shortcut that makes the soup taste like it simmered all day (seriously!).
I like using Rao's marinara sauce (not sponsored) which already has incredible flavor. Using a full 32-ounce jar gives the soup richness and depth that would normall take much longer to build.
Another key difference is the addition of the rice. It cooks right in the soup, absorbing the tomato broth while releasing starch that naturally thickens the soup. The texture becomes thick, hearty and almost risotto-like. It also adds fiber, bulk and substance, making the soup far more filling than a traidtional tomato soup!
Ingredients
I like to sauté the onions in avocado oil as I find it gives the soup a more buttery flavor than olive oil does, but either works. The same goes for the rice - I personally love using brown rice because it adds more fiber and nutrients but any type of rice is fine.
And when it comes to garlic, I go all in! This recipe uses an entire head of garlic. I never really understood recipes that only call for one or two cloves. Garlic adds so much flavor and depth to a tomato-based soup!
Optional Add-Ins
- Cherry tomatoes: Feel free to add these for bursts of fresh tomato flavor.
- Vegan heavy cream: I LOVE adding a swirl of this as it makes the texture even richer and creamier. It only takes 5 minutes to make!
- Cooked chickpeas or lentils: Either of these turn the soup into an even heartier meal. Dump in a can of chickpeas or elevate it a bit with my crispy chickpea croutons. Cooked brown or black lentils are a great add-in option too.
Instructions
1. Sauté the onion slowly until it softens and begins to lightly caramelize.
2. Add the garlic and seasonings.
3. Pour in the marinara sauce, rice and water. Add the optional vegan heavy cream and/or cherry tomatoes here if using.
4. Bring it to a boil, cover the pot and reduce the heat to low. Let it simmer for 30-40 minutes.
5. Stir in chopped fresh basil and serve!
Recipe Tips
- Use water instead of broth. I generally prefer water over broth in any soup so I have more control over the flavors, but it is especially true here. Since the marinara sauce already contains so much flavor, water allows you to control the seasoning while still getting a rich tomato base. The soup will taste more balanced and clean without becoming overly salty.
- Cover the pot while simmering. Cooking the rice is the longest step. Covering the pot helps it cook faster and keeps the soup from reducing too much.
- Feel free to adjust the thickness. If you prefer a thinner texture, simply add more water before serving.
This creamy tomato rice soup is everything you want in a cozy meal. Plus it is naturally vegan and gluten-free, and perfect for nights when you want something warm and satisfying with minimal effort!
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One-Pot Creamy Tomato Rice Soup
- Total Time: 1 hour
- Yield: 8 1x
- Diet: Vegan
Description
This one-pot creamy tomato rice soup is cozy, hearty, and packed with bold Italian flavor. It is made with simple pantry ingredients that cooks entirely in one pot, creating a thick and comforting soup with tender rice in every bite. My husband described this as pizza soup, especially when served with vegan parm and crispy bread - it really does give major pizza vibes!
Ingredients
- 3 tablespoons avocado oil
- 1 large sweet onion, finely chopped (or shallot if desired)
- 1 tablespoon fine salt
- 1 head of garlic (about 10 cloves), minced
- 1 tablespoon tomato paste
- 1 tablespoon Italian seasoning
- 32 ounces marinara sauce (I prefer Rao's marinara)
- ½ cup long grain brown rice
- 8 cups filtered water
- optional: 12-ounces cherry tomatoes
- optional: 1 batch vegan heavy cream
- 2 large handfuls fresh basil leaves, finely chopped
Instructions
- Sauté the onion. In a large dutch oven, heat the avocado oil over medium heat. Add the chopped onion and salt and sauté for about 10 minutes, stirring often. Lower the heat as needed so the onion softens and begins to caramelize slightly without burning.
- Add garlic, tomato paste and Italian seasoning. Stir in the minced garlic and Italian seasoning. Reduce heat to low and cook for 5 minutes, stirring frequently so the garlic doesn't brown.
- Stir in the marinara sauce, rice, water, vegan heavy cream (if using) and cherry tomatoes (if using). Stir well and bring to a boil. Once boiling, cover, reduce heat to low, and simmer for 30-40 minutes, until the rice is cooked.
- Finish with basil. Turn off the heat. Ladle into bowls and garnish with fresh basil.
- Prep Time: 10
- Cook Time: 50
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: Italian
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